Print Friendly Recipe
- Ginger and garlic with the sweet sugar and rice vinegar with salty shoyu brings island harmony to your table.
Serves/Makes:3 lbs. of Spare Ribs
- 3 lbs (1.4 kg). spare ribs, cut up into 1 to 4 rib sections
- 1 piece fresh ginger, crushed
- 2 cloves garlic, pressed or diced up
- 1 cup (225 ml) water (or chicken stock)
- 1 tsp (5 ml) salt
- 1-1/2 cups (350 ml) Japanese rice vinegar
- 1-1/4 cups (300 ml) brown sugar
- 1/4 cup (60 ml) shoyu (soy sauce), or to taste
- 1 tsp (5 ml) monosoduim glutamate, optional
- steamed rice
- In a deep medium mixing bowl, add the ginger, garlic, water (or chicken stock), salt, rice vinegar, brown sugar and shoyu to taste and the optional monosoduim glutamate.
- Whisk together and set aside.
- Place the cut up ribs in a large boiling pot or dutch oven and cover with water and boil for a full 15 minutes.
- Drain all the water off the ribs and add the sauce mixture prepared earlier to the pot with the hot ribs.
- Simmer the ribs in this sauce for about 1-1/2 to 2 hours, until the meat is very tender.
- Serve with streamed white rice and use sauce as desired.
- Note: You may add enough cornstarch to thicken the sauce when it is done.
We like this with steamed white sticky rice and a side dish of fresh pineapple and mango sprinkled with little torn pieces of mint.
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.